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German Chocolate Poke Cake

German Chocolate Poke Cake: A Moist Coconut-Pecan Dream

Enjoy the delightful taste of German Chocolate Poke Cake, a moist dessert featuring rich chocolate flavor and a gooey coconut-pecan topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1.75 cups all-purpose flour Provides structure and stability to the cake.
  • 2 cups granulated sugar Adds sweetness; can substitute half with brown sugar.
  • 0.75 cups cocoa powder Imparts rich chocolate flavor; choose natural or Dutch-process.
  • 1.5 teaspoons baking powder Acts as a leavening agent.
  • 1.5 teaspoons baking soda Works with buttermilk for the perfect lift.
  • 1 teaspoon salt Enhances overall flavor.
  • 2 large eggs Contributes to structure and moisture.
  • 1 cup buttermilk Adds moisture and hint of tang; substitute if needed.
  • 0.5 cups vegetable oil Keeps the cake moist.
  • 2 teaspoons vanilla extract Enhances flavor.
  • 1 cup boiling water Blooms the cocoa, boosting flavor.
For the Frosting
  • 1 cup granulated sugar Forms the base of the custard frosting.
  • 1 cup evaporated milk Creates a creamy custard texture.
  • 0.5 cups unsalted butter Adds richness.
  • 3 large egg yolks Provide rich flavor; temper with hot milk.
  • 1 teaspoon vanilla extract Elevates aroma and flavor.
  • 1.33 cups sweetened shredded coconut Offers chewy texture.
  • 1 cup chopped pecans Adds crunch; toasting recommended.
For Serving
  • 1 cup whipped cream Balances the cake's richness.
  • additional pecans or coconut For garnish.

Equipment

  • 9×13-inch baking pan
  • Mixing Bowl
  • Wire rack
  • Saucepan
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Whisk in eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually stir in boiling water until fully combined.
  5. Pour the batter into the greased pan and bake for 28-32 minutes.
  6. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack.
  7. For the frosting, combine sugar, evaporated milk, and butter in a saucepan; whisk until it thickens.
  8. Temper in egg yolks, then heat until it thickens, stirring in vanilla, coconut, and pecans.
  9. Poke holes in the cooled cake and pour the warm frosting over the top.
  10. Allow to set for 15-20 minutes before serving with whipped cream and garnishes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 380mgPotassium: 220mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Use high-quality cocoa and vanilla for the best flavor. Cool completely before frosting.

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